Cold Roll with Asian Grilled Duck Breast

These rolls are fresh in ingredients and flavour! A great option for a party appetizer on hot summer days.

  • Prep Time: 40 minutes
  • Cook Time: 15 minutes
  • Makes: 4 servings
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All You Need

  • 1 duck breast (150-180 g)
  • 2 tbsp (30 mL) Club House La Grille Asian Inspired BBQ Seasoning
  • 2 tsp (10 mL) vegetable oil
  • 4 tsp (20 mL) each Mirin and rice vinegar
  • 4 tbsp (60 mL) mayonnaise
  • 1/2 cup (125 mL) each julienne carrot, mix peppers, green onions and Napa cabbage
  • 8 pieces Vietnamese spring rolls rice paper


  1. Marinade duck breast with 1 tbsp (15 mL) seasoning and vegetable oil for 2 hours.

  2. In a bowl, combine Mirin, rice vinegar, mayonnaise and remaining 1 tbsp (15 mL) seasoning to make a dipping sauce. Set aside.

  3. Grill duck bread to medium (140°F/60°C) and rest for 20 minutes before slicing.

  4. Combine all julienne vegetables in a bowl and add ¼ cup (50 ml) of the dipping sauce; mix until well blended. Cover and reserve.

  5. Immerse one rice paper at the time in warm water and let stand until very pliable, about 45 seconds.

  6. Place sheet on a clean dry work surface and arrange about ¼ cup (50 mL) of julienne vegetables with Asian dressing in a horizontal line across bottom, leaving a 1-in (2.5 cm) border on bottom edge and on each side. Top with 2 slices of duck breast.

  7. Roll up filling tightly in sheet, folding in 2 sides of sheet to completely enclose filling, and continue rolling.

  8. Just before serving, with a serrated knife, cut rolls in half diagonally. Serve with remaining dipping sauce.


Need a little inspiration? We’re ready with a few suggestions.